Sunrise Quail Egg Benedict Crostini

This elegant crostini transforms the classic brunch dish into a perfect appetizer, celebrating National Eggs Benedict Day. A crisp baguette slice is topped with salty prosciutto, a creamy-yolked quail egg, and a bright, tangy lemon-chive sauce. It's a sophisticated bite that delivers rich flavor and luxurious texture in every mouthful.

Meat & Poultry

Ingredients

baguette, sliced into 1/2 inch thick rounds (about 24 slices)
tablespoons olive oil
slices prosciutto, thinly sliced and halved
quail eggs
large egg yolks
1/4 cup (4 tablespoons) unsalted butter, melted and warm
tablespoon fresh lemon juice
teaspoon finely chopped chives
Pinch of salt and white pepper

Method

Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 8 minutes
minutes until golden and crisp.
Prepare the quail eggs: Gently poach or fry the quail eggs until the whites are set and the yolks are still runny. This usually takes about 1
minutes. Keep warm.
Make the quick hollandaise: Whisk the egg yolks and lemon juice vigorously in a heatproof bowl over a pot of simmering water (double boiler) until pale and thickened. Slowly drizzle in the warm melted butter, whisking constantly until the sauce is emulsified and thick. Stir in chives, salt, and pepper.
Assemble the crostini: Top each toasted baguette slice with a half
slice of prosciutto, a warm quail egg, and a drizzle of the lemon
chive hollandaise. Serve immediately.

Chef's Tip & Pairing

For a perfect wine pairing, serve this rich appetizer with a crisp, high-acid sparkling wine like a Brut Champagne or a Cava, as the bubbles and acidity will cut through the richness of the egg yolk and butter sauce.

From the Tini Crostini Collection